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Smash Burger Tacos

Smash burger tacos with ultra-thin, crispy patties and caramelized edges tucked into warm taco shells. Quick griddle method yields a melty American cheese center with classic burger toppings and tangy dill pickles.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Smash burger filling
  • 1 lb ground beef Use 80/20 for best crispy edges.
  • 1 taco shells Use corn or flour taco shells; warm before assembling.
  • 4 American cheese Slice for fast melt on the hot patties.
  • 8 dill pickle chips Drain if very briny.
  • 4 tomato Slice for quick layering.
  • 1 cup shredded lettuce Keep dry for better crunch.
  • 0.25 cup diced red onion Slice or dice small so it distributes evenly.
  • 0.25 ketchup To taste.
  • 0.25 mustard To taste.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 tbsp butter For lightly greasing the griddle.

Equipment

  • 1 cast iron skillet

Method
 

Smash the patties
  1. Heat a cast iron skillet over medium-high heat and lightly butter the surface. The skillet should be hot enough that beef sizzles immediately when placed down.
  2. Divide the ground beef into 4 equal portions and place them on the griddle. Smash each portion very thin to about 1/4 inch thick using a sturdy spatula.
  3. Cook the patties without moving for 2-3 minutes until the edges are crispy and caramelized. Sprinkle with salt and pepper to taste while they cook.
  4. Flip each patty and immediately top with a slice of American cheese. Cook for another 1-2 minutes until the cheese melts and the surface is browned.
Assemble the taco burgers
  1. Warm the taco shells and place one smashed burger patty in each. Arrange the burgers so the crispy edges face up.
  2. Top each taco with dill pickle chips, tomato slices, shredded lettuce, and diced red onion. Distribute evenly so every bite has crunch and freshness.
  3. Drizzle with ketchup and mustard to taste. Serve immediately while the cheese is still melty.

Notes

For the crispiest, most lacy edges, smash quickly and keep the patties undisturbed for the first 2-3 minutes. Assemble and eat right away for best crunch; store leftover cooked patties and toppings separately in the fridge up to 3 days. Freezing isn’t recommended for the taco shells, but cooked patties freeze up to 2 months. For a lighter option, use 90% lean ground beef and serve on extra lettuce instead of taco shells (cut the bread while keeping the smash-and-crisp technique).